RU1792307C - Method of making half-finished meat products - Google Patents

Abstract

Usage: the invention relates to m-processing industry and catering, in particular to the production of meat products. SUMMARY OF THE INVENTION: in order to improve the quality of culinary products, the prepared scapular and neck parts of beef carcass are cut across the muscle fibers into pieces, frozen, cut along the muscle fibers into 1-2 mm thick plates, and the prepared mixture consisting of vegetable is introduced into their mass juice, isolate of soybean, sodium chloride, refined vegetable oil and chopped beef trimmings, mix, whisk, form into loaves and freeze. 1 tab.

Description

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The invention relates to co-processing industry and catering, in particular to the production of meat products.

The aim of the invention is to improve the quality of culinary products.

A known method for preparing meat semi-finished product, including cutting prepared beef into pieces, freezing them and grinding into thin slices, mixing and molding the resulting mass.

The disadvantage of this method is the low quality of the resulting semi-finished product when using low-grade meat. Culinary fried products prepared according to the described method have a dry and firm consistency.

Closest to the present invention is a method of preparing meat semi-finished product, which includes slicing prepared beef into pieces.

grinding the latter, introducing into the resulting mass a pre-prepared mixture containing soy isolate, mixing and whipping the mass with its noj following molding and freezing.

The disadvantage of this method is the low, quality of the fried cooking product when using low-grade meat (high rigidity).

The aim of the invention is to improve the quality of culinary products.

This is achieved by the fact that the scapular and cervical parts of the carcass, which are cut across the muscle fibers into pieces with a thickness of 20-50 cm when cutting, are frozen to a temperature of -1- -3 ° С, during grinding, they are cut along the muscle fibers into 1-2 mm plates, and vegetable juice, sodium chloride, refined vegetable oil, and chopped beef trimmings are added to the mixture, while the meat and mixture are mixed in a ratio of 1: (0.4-0.5). at

u to co about xi

with

than vegetable juice, isolates, sodium chloride, refined vegetable oil, and meat cutters o.brzz are taken in the following ratio, .components, wt.% ::; .

Vegetable juice: -. 4V-50

And angry t som. ..3-4

.Sodium chloride2-3

refined:. ...

vegetable oil .3-4

Kutterovanna. That is a sawn-off shotgun 39-47

The proposed technical solution has a combination of new features that differ significantly from the traditional ones and give a positive effect by obtaining a new product quality,

Cutting the scapular. And neck parts of the carcass across the muscle fibers into pieces. with a width of 2-50 mm, this is necessary for 66 to lighten the subsequent cutting of meat along the fibers, as well as to give the resulting fibers a certain length, which affects the structure of the product.

Shredding the resulting piece by cutting their plates (shavings) with a thickness of 1-2 mm along the smaller ones: the fibers allow / get the necessary simulated

 the structure of the whole product. The cleaned-up technological method plays a significant role in the formation of a new quality of the culinary product 1, namely

 giving it the consistency of a natural whole-piece product. A new quality is achieved due to the fact that with such cutting of muscle tissue it is possible to obtain mincemeat having a fibrous structure. Obtaining such a structure is possible due to rupture of sliced plates into bundles of fibers with stirring of the mass. Moreover, the thickness of the muscle tissue slices on the plate plays a significant role. Cutting the beef muscle tissue along its volbone cones into plates with a thickness of 1-2 mm allows, on the one hand, when mincemeat is made from them, it is possible to separate them into bundles of Ocon con / a and, on the other hand, to maintain the necessary quality of the obtained fibers — their initial length. A sufficient effort to break the plates into individual bundles of fibers during mixing occurs when

. Ichtleshchinnedo2 mm. The strength of the fiber bundles itself depends on their diameter, which should be at least 1 mm. In counter

In the event of a bundle of fibers being broken mechanically, they break apart. Giving the forcemeat a fibrous structure allows the introduction of additional moisture and other nutrients into it, in order to increase the nutritional value of the product, increase its yield and juiciness.

At the same time, unlike ordinary stuffing, muscle m connective tissue fibers under heat treatment are not compacted as much as in the case of compaction of whole piece muscle tissue, which gives the fried culinary product specific organoleptic properties; Density of the consistency of such products close to whole pieces. There is a sensation of fibrousness and elasticity of the structure when chewing, which is typical for natural whole pieces. The juices obtained are superior to whole ruskoscopic ..

Technological technique n freezing up to the temperature in the center of the piece -.-

-3 ° C allows you to prepare the meat for cutting, i.e. to give it the necessary shape for the convenience of slicing-and better orientation. neither in the direction of the fibers and cut the muscle tissue into plates of a strictly defined thickness. Muscle tissue C: at a temperature below -3 ° C, crumbling is observed when cutting, which contributes to the violation of the fibers, .... ... At the same time, it forms with chips. twisted in 1 form, tubules; which makes it difficult to obtain minced meat with a uniform fibrous structure. When cutting meat with a temperature / temperature above -1 ° C. muscle tissue acquires plastic properties, when applied along with cutting, crushing, crushing of tissues occurs, which subsequently reduces the juiciness of products, due to a decrease in the water-holding ability of such crushed tissues. Since natural whole-piece fried beef and meat products have a dry consistency, we provide for the operation of adding additional moisture to the minced meat. With increasing humidity of the minced meat, the juiciness of the fried products and their yield increase. However, the amount of moisture introduced is limited, firstly, by the consistency of forcemeat (liquid forcemeat is not molded and the products are poorly kept in shape), and secondly, the ability of the forcemeat to hold only a certain amount of it during heat treatment (all moisture is free when roasting is removed). Therefore, the amount of moisture introduced in the proposed method is determined from the maximum water-absorbing capacity of the resulting minced meat. In addition, a certain part was taken into account in the amount of moisture introduced, which binds to other components of the mixture (with yzol-soya in a ratio of 4: 1, with cutted beef cut-off in a ratio of 1: 4).

For the enrichment of meat culinary products with biological active substances of plant origin, we selected vegetable juice as a source of moisture. Its use in the production of meat semi-finished products is also caused by the fact that in an acidic medium the meat collagen swells, its denaturation temperature decreases, the transition to gluten is accelerated, as a result of which the finished product is more tender and juicy. Adding 2-3% sodium chloride to the mixture increases the water-holding ability due to the formation of the salt-protein complex, as well as to provide the traditional salty taste of the finished product. Moisture holding capacity is a very important indicator characterizing the appearance of meat before frying, the behavior of meat during frying and juiciness during experiencing. This is especially true for milled co-products where the structure of the tissue is destroyed. Adding soy isolate increases the gelling ability of minced meat. Soy isolate is a highly functional vegetable protein with a high degree of solubility. Due to the presence of exposed protein chains, the soy isolate binds moisture and holds it in the finished product. In addition, the use of soy isolate is expedient for satisfying the body's need for animal and plant proteins (in their combination) according to the principle of mutual complementation. The introduction of refined vegetable oil into the mixture provides the meat needed for meat products from the scapular and cervical parts of the carcass and enriches it with unsaturated fatty acids of vegetable origin.

. The introduction of a cutted trimmer into the mixture is due to the rational use of meat with coarse connective tissue, an increase in the product’s holding ability and an increase in its yield.

The ratio of crushed. On the plate and meat; mixtures 1: 0.4-0.5 were selected by calculations and practical studies in order to increase the yield and juiciness of fried products, as well as to enrich the product with various components of plant origin.

EXAMPLE 1. The prepared scapular and cervical parts of a carcass of a beef were taken, cut across muscle fibers into pieces 50 mm thick, frozen to a temperature of –1 ° С, and cut along muscle fibers into 1 mm thick wafers. A prepared mixture was introduced into their mass, consisting of vegetable juice 45%, soybean isolate 3%, sodium chloride 2%, refined vegetable oil 3% and cutted beef trimmings 47% in a ratio of 1-0.5. They were mixed, beaten until a homogeneous fibrous, viscous, sticky consistency was formed, it was formed into a loaf and frozen to a temperature of no higher than -5 ° C, then it was thawed to a temperature of 1-0 ° C, cut into portioned semi-finished products with a thickness of 1, 2 cm, fried in a way until cooked.

5 Example 2. The prepared scapular and cervical parts of the beef carcass were taken, cut across the muscle fibers into pieces with a thickness of 35 mm, they were frozen to a temperature of 2 ° C, and cut along the muscle fibers into 1.5 mm thick plates. The prepared mixture was introduced into their mass, consisting of vegetable juice 47.5%, soybean isolate 3.5%, sodium chloride 2.5%, refined vegetable oil 3.5%, and

5 Outgoing beef cut 43% in the ratio of 1-0.45. Stirred, whipped: the mass to form a homogeneous fibrous, viscous, sticky consistency, molded into loaves and frozen them until

0 temperature is not higher - 5 ° С, then the size -. lived to a temperature of 1-0 ° C, cut into portioned foods with a thickness of

1.2 cm, fried until ready,

PRI me R 3. Took prepared

5, the scapular and cervical parts of the carcass of beef, were cut across the muscle fibers into chunks: 20 mm thick, frozen to a temperature of –3 ° С, and cut along the muscle fibers into 2 mm thick plates.

0 A prepared mixture was introduced into their mass, consisting of vegetable, soy isolate 4%, sodium chloride 3%, refined vegetable oil 4% and cutter beef trimmings 3.0% in

5 ratio of 1-0.4. They were mixed, beaten until a homogeneous fibrous, viscous, sticky consistency was formed, it was molded into loaves and frozen to a temperature not exceeding 5 ° C, then it was defrosted. It was lively to a temperature of 1-0 ° C, sliced semi-finished products with a thickness of 1 , 2 cm, fried in a way until cooked.

Example 4. They took the prepared scapular and cervical carcasses of beef,

5 were cut across the muscle fibers into pieces: 65 mm thick, frozen to a temperature of 0 ° C, and cut along the muscle. xy fibers on plates 2.5 mm thick. A prepared mixture was introduced into their mass, consisting of 52.5% vegetable juice, soybean isolate 4.5%, sodium chloride 3.5%, refined vegetable oil 4.5%, and cuttered beef trimmings 35% in the ratio of 1-0.55. Stirred, whipped the mass until a homogeneous fibrous; in a sticky, sticky consistency, it was molded into loaves and frozen to a temperature of no higher than -5 ° C, then it was thawed to a temperature of-1-0 ° C, cut into 1.2 cm thick portioned foods and roasted until ready.

Example 5. The prepared scapular and cervical parts of a carcass of beef were taken, cut across muscle fibers into pieces 10 mm thick, and they were frozen to a temperature of 0-4 ° C and. cut along the muscle fibers into plates with a thickness of 0.5 mm, a prepared mixture was introduced into their mass, consisting of vegetable juice 42.5%, soy isolate 2.5%, sodium chloride 1.5%, refined vegetable oil 2 , 5% and cutted pev's edging 51%, in the ratio of 1-0.35. They were mixed, beaten until a homogeneous, fibrous, viscous, sticky consistency was formed, formed into loaves and: frozen to a temperature not higher than 5 ° C, then thawed to a temperature of 1-0 ° C, cut into portioned foods 1, 2 cm, fried until ready .; ;

Quality indicators of the culinary products obtained in examples 1-5 are shown in the table; .;.: .- -:

Analysis of the data in the table indicates that the best modes of the method are given in Examples 1,2,3. In Example 4, fried culinary products do not hold well, easily disintegrate upon deformation, their structure is heterogeneous / with visible coarse inclusions of pieces of muscle tissue. Stuffing is poorly formed, weakly absorbs moisture from the mixture introduced into it. Due to the above, the resulting products have an unsatisfactory appearance. These disadvantages are due to irrational modes of the method, namely

cutting Ms into pieces with a thickness of more than 60 mm is irrational due to the considerable length of the resulting subsequently. bundles of muscle fibers that easily tangles into tangles, which contributes to the heterogeneity of the stuffing;

cutting prepared pieces of meat at a temperature of 0 ° C into plates is possible only if their thickness is more than 2 mm (in example 2.5), because muscle tissue acquires plastic properties. The aforementioned leads to the fact that such plates do not completely stratify into bundles of muscle fibers when stirring and whipping the stuffing, the stuffing has a heterogeneous consistency, poorly absorbs moisture introduced by the mixture, and has low stickiness and ductility. The resulting fried products are weak in shape, have a heterogeneous structure and unsatisfactory

appearance;

introduction of minced prepared mixture

in an amount of more than 0.5: 1 (in the example

0.55: 1) does not contribute to her good grazing, because the moisture absorption capacity of meat is limited (in addition, the minced meat is not uniform, which reduces its moisture absorption capacity). The aforementioned leads to liquefaction of the stuffing, the fried product weakly holds its shape. At

this, despite the large amount of introduced moisture, the yield and juiciness of the products does not exceed those obtained in examples 1,2.3.

 In example 5, fried culinary products in appearance and consistency resemble chopped ones and have the same drawbacks - a uniform, dry consistency, devoid of elasticity and juiciness of natural fried products.

The noted drawbacks are due to irrational modes of the method described in example 5, namely: cutting meat into pieces less than 20 mm thick (in example 10 mm) allows to obtain

bundles of muscle fibers only 10 mm long. Therefore, the stuffing will have a practically non-fibrous structure, more reminiscent of chopped products;

freezing pieces of meat to a temperature of more than - 3 ° C (in the example - 4 ° C) is irrational from two points of view: the cutting process is difficult, and the crumbling of the plates is increased, hence the violation of the integrity of the muscle fibers

enhances the similarity of the minced meat;

cutting pieces of meat into plates with a thickness of less than 1 mm (in the example of 0.5 mm) leads to the formation of muscle bundles of corresponding thickness (0.5 mm). Such bundles of fibers, when stirring and whipping the minced meat, easily tear. Into shorter pieces, which also leads to. NII luck, in structure resembling chopped products;

 the introduction into the meat chips of the mixture. in an amount of less than 0.4: 1 (in the example 0.35: 1) helps to reduce the yield of products of their juiciness, because limits the introduction into the muscle tissue of an additional amount of free moisture and fat;

creating a homogeneous, dry consistency also contributes to the irrational composition of the mixture, for example, in its composition less than 45% free moisture introduced by natural juice (42.5% in the example), not enough refined oil (less than 3%), isol that soybeans (less than 3%) and an excess of cutterous beef trimmings (more

47%) / ..:;., ..: ...,. . ..- G ,. .

Claims (1)

 . The lack of soy isolates contributes to a decrease in the water-holding capacity of the minced meat, and consequently to a reduction in the yield of meat and its juiciness. Excess cutter beef trimmings (in the example 51%) reinforces the similarity with chopped products. - -; ;, -. - -, -. Formula and sampling. .. A method of preparing meat semi-finished products for frying, including slicing prepared beef necush, grinding the latter, introducing into the resulting mass a pre-prepared mixture containing soy isolate, stirring and whipping the mixture with it - the following molding and freezing, about t and h and yu sh. and with the aim of improving the quality of culinary products. use the scapular and cervical parts of the carcass, which are cut when sliced. across the muscle fibers from pieces of a thickness of 20-50 mm, they are frozen to a temperature of (g 1) - (- 3) ° С, at which they are chopped along the muscle fibers, 1-2 mm into plates, and they are additionally introduced into the mixture vegetable juice, sodium chloride, refined: HPP vegetable; masl and; chopped beef trimmings, while the co and the mixture are mixed into Shn Ny 1: (0.4-0.5), moreover vegetable juice, isolate with ri, chloride  sodium, refined vegetable oil; and cutter beef trimmings vz you in the following ratio of components, may.%; ..: Vegetable juice. 45-50 .; Soybean isolate ... . .1.3-4;  : Sodium Chloride - .2-3; Refined:. vegetable masto. . 3-4;  . Kutterovannaya beef carrots 39-47.